Sunday afternoons in the mid-80s meant one thing in our family – piling into the Ford after church for our bi-monthly trip to Ponderosa Steakhouse. While my dad and grandpa would debate the merits of different cuts of steak, I made a beeline straight for the buffet. My plate would return to the table piled impossibly high with their legendary loaded mashed potatoes. The creamy, cheesy, bacon-studded potatoes were heaven for my 8-year-old taste buds. With most Ponderosa locations now closed (from nearly 700 locations down to just a handful today), this recipe brings back that nostalgic flavor I’ve been missing for decades.
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Table of Contents
Why This Recipe Works
This copycat recipe captures the magic of Ponderosa’s loaded mashed potatoes by combining the richness of sour cream with the sharp flavor of cheddar and the smokiness of bacon. The instant mashed potatoes create that signature smooth texture that steakhouse buffet potatoes are known for, while the baking process creates the perfect golden top. The addition of garlic powder and black pepper provides depth that balances the richness, making these potatoes taste just like the ones from the buffet line of your childhood memories.
Ingredients
- Butter – Enriches the potatoes with that steakhouse-quality richness
- Sour cream – Creates that signature tangy creaminess that Ponderosa’s potatoes were known for
- Cheddar cheese – Adds rich, sharp flavor and that irresistible golden cheesy topping
- Bacon bits – Delivers the smoky, savory flavor that made these potatoes stand out on the buffet line
- Garlic powder – Provides subtle depth of flavor without overwhelming the classic potato taste
- Black pepper – Balances the richness with a mild hint of spice
- Chopped onions – Adds texture and flavor similar to the buffet version
- Parsley – Brings color and a fresh finish just like at the restaurant
- Instant mashed potatoes – Creates the perfect smooth, consistent base exactly like Ponderosa’s buffet
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and spray an 8×8 baking dish with non-stick cooking spray.
- Prepare the instant mashed potatoes according to package directions.
- Add the 1/2 cup of butter to the hot potatoes and stir until completely melted.
- Allow the potatoes to cool slightly for about 5 minutes.
- In a large mixing bowl, combine the slightly cooled potatoes with 1 cup sour cream, 1/2 cup cheddar cheese, 1/2 cup bacon bits, 2 teaspoons garlic powder, 2 teaspoons black pepper, 1/2 cup chopped onions, and 2 tablespoons parsley.
- Mix thoroughly until all ingredients are well incorporated.
- Transfer the mixture to the prepared baking dish, spreading it evenly.
- Bake for 20-30 minutes until the top is golden and the edges are bubbling.
- Allow to rest for 5 minutes before serving.
Chef’s Notes
For the most authentic Ponderosa experience, serve these potatoes alongside a simple grilled steak and a dinner roll. Many former Ponderosa employees note that they used real bacon crumbles rather than artificial bacon bits in their recipe. So, if you want the most authentic flavor, cook and crumble your bacon. For an extra-special touch mimicking the buffet presentation, reserve a small amount of cheese, bacon, and parsley to sprinkle on top before serving.
Copycat Ponderosa Steakhouse Loaded Mashed Potatoes
Ingredients
- 1 1/2 cups instant mashed potatoes
- 1 cup sour cream
- 1/2 cup cheddar cheese
- 1/2 cup bacon bits plus more for topping
- 2 teaspoon garlic powder
- 2 teaspoon black pepper
- 1/2 cup (heaping) chopped onions
- 2 tablespoons chopped fresh parsley
- 1/2 cup butter
Instructions
- Preheat oven to 350°F
- Prepare potatoes according to the package directions. Add 1/2 cup butter. Let cool slightly.
- Mix all ingredients together and pour it into an 8×8-inch baking dish that has been sprayed with non-stick cooking spray.
- Bake for 20-30 minutes. Top with bacon bits if desired.
Nutrition
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days
- Freezer: Freeze in a covered, freezer-safe container for up to 2 months
- Reheating: For best results, thaw overnight in the refrigerator and reheat in a 325°F oven until warmed through (about 20 minutes)
- Microwave Option: Individual portions can be microwaved for 1-2 minutes, stirring halfway through
More copycat potato recipes
- Outback Steakhouse Baked Potato
- KFC Mashed Potatoes
- Dicky’s Baked Potato Casserole
- Starbucks Potato Cheddar Chive Bake
- Taco Bell Cheesy Fiesta Potatoes
- TGI Friday’s Potato Skins
Check out more of my easy side dish recipes and the best copycat restaurant recipes on CopyKat!
This looks so good and easy to make. I’ll try this tonight!